Marry Me White Bean Dump & Bake

This creamy, dreamy bake is inspired by “marry me chicken” recipes- but completely vegan and gluten-free. White beans are baked in a rich, garlicky, sun-dried tomato sauce with a touch of creaminess. Just dump, bake, and fall in love!

Ingredients-

• 2 tbsp olive oil

• 2 tbsp tomato paste

• 2 cloves garlic, minced

• 2 tbsp Italian seasoning

• 1 tbsp dried oregano

• 1 tsp onion powder

• 1 tsp paprika

• ½ cup sun-dried tomatoes, chopped

• ½ cup zucchini, chopped

• 2 cans white beans (cannellini or navy), drained and rinsed

• 340g gluten-free pasta (penne, rigatoni, or macaroni)

• 2½ cups vegetable broth

• 1 tin (13.5 oz) coconut milk

• 2 handfuls baby spinach

• Salt & pepper, to taste

• 1 cup vegan mozzarella (optional)

• 1 tsp chili flakes (optional)

Directions-

1. Preheat oven to 400°F.

2. In a large baking dish, combine olive oil, tomato paste, garlic, Italian seasoning, oregano, onion powder, paprika, sun-dried tomatoes, zucchini, white beans, pasta, vegetable broth, coconut milk, salt, pepper, and chili flakes (if using). Stir everything together until well combined.

3. Cover the dish tightly with foil and bake for 35–45 minutes, until pasta is al dente and most of the liquid is absorbed.

4. Remove from the oven, stir in spinach, and top with vegan mozzarella (if using). Return to the oven, uncovered, for 5–10 minutes, until golden and bubbling.

5. Garnish with fresh basil and extra chili flakes before serving. Enjoy!